In a large mixing bowl, combine fresh yeast with warm milk and a splash of granulated sugar. Let it sit for about 5 minutes until frothy.

Add melted butter, all-purpose flour, and a pinch of salt, mixing until you form a soft dough.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, covering it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for 1-2 hours, or until it doubles in size.

Prepare the filling by mixing brown sugar, softened butter, and cinnamon. Stir until well combined.

Once the dough has risen, punch it down gently to release air. Transfer it to a floured surface and roll it out into a rectangle, about ¼ inch thick.

Spread the cinnamon filling evenly across the surface.

Starting from one long edge, tightly roll the dough into a log and slice the log into approximately 12 equal pieces.

Arrange the sliced rolls in a greased baking dish, leaving space in between them to rise. Cover and let them rise for an additional 30-45 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown.

Mix maple syrup with warm milk to create a thin glaze. Drizzle it over the warm rolls after baking.